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Porchetta and Asparagus Freekeh Risotto

March 21, 2017 by Jodi MacKinnon Leave a Comment

Porcetta & Asparagus Freekeh Risotto

Porcetta & Asparagus Freekeh Risotto
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Porchetta and Asparagus Freekeh Risotto
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Freekeh—pronounced free-kah—is wheat harvested when young and green. It has a firm, chewy texture and a distinctly earthy, nutty and slightly smoky flavour that's perfect in this risotto.
Course: Main
Cuisine: American
Servings: 4 servings (hover over the number to adjust)
Author: Jodi MacKinnon
Ingredients
  • 4 Tbsp unsalted butter
  • 1 shallot, finely chopped
  • 1 cup freekeh
  • 1 clove garlic, finely chopped
  • 1/2 cup white wine
  • 2 cups chicken, vegetable or beef stock
  • Water, as needed
  • 1/4 cup porchetta, diced
  • 1 cup asparagus, sliced on the diagonal
  • Juice and zest of 1 lemon
  • 1/2 cup parmesan cheese
Instructions
  1. Melt 2 Tbsp butter in a saucepan over medium heat. When hot, add the shallot and cook until soft and translucent.
  2. Add freekeh and garlic and cook a few minutes longer to bring out the grains nutty flavour.
  3. Add white wine, cook for a few seconds and then add the stock.
  4. Reduce the heat to medium-low and simmer 15 to 20 minutes, adding small amounts of water if needed.
  5. Five minutes before the freekeh risotto is finished, add the porchetta, asparagus, lemon juice, 2 Tbsp butter, and most of the lemon zest and parmesan.
  6. Garnish with parmesan and lemon zest and serve.

 

Filed Under: Cooking with Qualifirst Tagged With: entrée, grains, healthy eating, risotto

About Jodi MacKinnon

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Qualifirst's COO, Jodi loves cooking and baking. Taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavor balance, is one of her favorite pastimes.

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